Cheese Ball

Steps

1. Fry all 8 slices of bacon over medium heat in a large skillet, turning now and then, until crisp, 8 to 10 minutes. Drain on paper towels, cool and chop finely, then set aside a quarter of it for the coating.
2. In a large bowl, beat the cream cheese, sour cream, ranch mix and pepper with a hand mixer until smooth and creamy, about 1 minute.
3. Add the 1 1/2 cups cheddar, the rest of the bacon and 2 tablespoons green onions. Stir with a sturdy spatula until evenly mixed.
4. Scrape the mixture onto a large sheet of plastic wrap, gather the wrap up around it and twist to form a ball. Refrigerate for at least 1 hour, until firm and no longer sticky.
5. On a large plate, toss together the pecans, the reserved bacon, 1/2 cup cheddar and the remaining 2 tablespoons green onions.
6. Unwrap the ball, smooth it into a round with your hands and roll it through the coating. Pat more coating onto the top and sides until no cheese shows.
7. Serve on a board with crackers, celery sticks or apple slices. Keep it chilled until party time, and do not let it sit out more than 2 hours.

Good to know

• Make ahead: The shaped, uncoated ball keeps in the fridge for up to 2 days in plastic wrap. Add the coating a few hours before the party so the pecans stay crunchy.
• To freeze, wrap the uncoated ball in plastic wrap, then foil, and freeze for up to 1 month. Thaw it overnight in the fridge, then coat.
• Walnuts work in place of pecans. For a red and green look, mix 1/4 cup chopped dried cranberries and 2 tablespoons chopped parsley into the coating.